Gluten-free lemon meringue cup­cakes

Healthy Food Guide (Australia) - - CONTENTS -

Makes 12 Cost per serve $0.35 Hands-on time 20 min Cook­ing time 20 min

gluten free 100g re­duced-fat ta­ble spread 1 tea­spoon vanilla ex­tract 1½ ta­ble­spoons lemon zest ½ cup caster sugar,

plus ½ cup ex­tra 2 eggs 1½ cups gluten-free

self-rais­ing flour ¼ cup re­duced-fat milk ¼ cup gluten-free lemon curd 3 egg whites 1 Pre­heat oven to 160°C. Line 12 x ¹⁄³-cup muf­fin-pan cups with pa­per cases. 2 Place the ta­ble spread, vanilla ex­tract, lemon zest and ½ cup of the caster sugar in a small bowl; beat with an elec­tric mixer un­til light and fluffy. Add the eggs to the bowl, one at a time, beat­ing the mix­ture be­tween ad­di­tions. 3 Trans­fer egg mix­ture to a large bowl. Stir in half of the flour, then stir in half of the milk; re­peat this process with re­main­ing flour and milk un­til bat­ter com­bines. Di­vide bat­ter among muf­fin-pan cups and bake for 15 min­utes. Leave cooked cup­cakes to stand in the muf­fin pan for 2 min­utes. 4 Make six small holes in the top of each cup­cake with a tea­spoon. Spoon the lemon curd into the cup­cakes, then trans­fer cup­cakes to a wire rack to cool com­pletely. 5 In­crease oven tem­per­a­ture to 210°C. Beat egg whites with an elec­tric mixer un­til soft peaks form; grad­u­ally add re­main­ing sugar, beat­ing un­til it dis­solves. Fit a medium pip­ing bag with a 2cm pip­ing noz­zle and fill with egg-white mix­ture. Pipe mix­ture onto tops of the cup­cakes in a cir­cu­lar mo­tion. Bake cup­cakes for 2–3 min­utes, or un­til the meringue is light golden. Serve.


Bit­ter-sweet lemon flavour tang-talises your taste buds!

706kJ/169cal Pro­tein 3.7g To­tal Fat 4.4g Sat Fat 0.9g Carbs 28.9g Su­gars 16.8g Fibre 0.7g Sodium 84mg Cal­cium 44mg Iron 0.3mg

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